Protein Bagels Boiled And Baked

Name: Protein Bagels Boiled And Baked
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 8 bagels
Ingredients: 2 cups all-purpose flour; 1 cup protein powder; 1 tablespoon honey; 1 teaspoon salt; 1 tablespoon instant yeast; 3/4 cup warm water; 1 tablespoon olive oil; Water (enough to fill a large pot); 1 tablespoon baking soda; Sesame seeds; Poppy seeds; Everything bagel seasoning

Highlighted under: Bakery-Style Desserts

When I first decided to make protein bagels, I wanted something satisfying and nutritious that didn't compromise on flavor. After experimenting with different ingredients, I finally landed on a combination that not only holds its shape beautifully but also gives a wonderful chewy texture. These bagels are perfect for a quick breakfast or snack on the go, and with protein-rich ingredients, they pack a nutritional punch. I can't wait for you to try them!

Created by

Arielle Baxter

Last updated on 2026-01-22T08:55:18.831Z

My journey of creating these protein bagels started one morning when I was craving something hearty yet healthy. I knew traditional bagels were often lacking in protein, so I decided to modify a classic recipe. The boiling step gives the bagels that authentic chewy crust while locking in the moisture for a delightful bite. It's incredible how simple ingredients can transform into something so satisfying!

After a few trials, I perfected the seasoning and added a touch of honey for a hint of sweetness. I’ve loved experimenting with toppings too; everything from sesame seeds to everything bagel seasoning has made an appearance. Each batch gets better, and I often double the recipe for my family!

Why You'll Love These Bagels
High in protein to fuel your day
Chewy exterior with a soft, tender inside
Easy to customize with your favorite toppings

Understanding the Ingredients

The heart of these protein bagels lies in the combination of all-purpose flour and protein powder. While the flour provides structure and a chewy texture, the protein powder enhances the nutritional profile significantly. I recommend using a high-quality whey or plant-based protein powder that has minimal fillers to avoid affecting the dough's consistency. Keep in mind that the protein powder will absorb some moisture, so you may need to adjust the warm water slightly.

Honey not only adds a touch of sweetness to the bagels but also acts as a vital fermenting agent for the yeast, aiding in the rise. If you're looking for a vegan alternative, you can substitute honey with maple syrup or agave nectar, which will impart a similar flavor. Just remember that these substitutes might alter the final color of the bagels slightly.

Troubleshooting Common Issues

If your bagels aren't rising as expected, it may be due to inactive yeast. Always check the expiration date of your yeast and ensure that your warm water isn’t too hot; it should feel comfortably warm to the touch, around 110°F (43°C). If you notice the dough is too sticky while kneading, sprinkle in a bit more flour, one tablespoon at a time, until a smooth, elastic texture forms.

Another potential issue could be with the boiling process. If there's not enough baking soda in the boiling water, the bagels may not achieve that glossy crust. Make sure to follow the proportions precisely, and turn the heat to medium-high to maintain a consistent boil throughout the cooking process.

Ingredients

For the Bagels

2 cups all-purpose flour
1 cup protein powder
1 tablespoon honey
1 teaspoon salt
1 tablespoon instant yeast
3/4 cup warm water
1 tablespoon olive oil

For Boiling

Water (enough to fill a large pot)
1 tablespoon baking soda

Optional Toppings

Sesame seeds
Poppy seeds
Everything bagel seasoning

Instructions

Prepare the Dough

In a bowl, mix the flour, protein powder, salt, and yeast. In a separate bowl, combine the warm water and honey. Slowly add the liquid to the dry ingredients, mixing until a dough forms. Knead for about 5 minutes until smooth.

Shape the Bagels

Divide the dough into 8 equal portions. Roll each piece into a ball and poke a hole in the center to form a bagel shape. Let them rest for 10 minutes.

Boil the Bagels

Bring water to a boil in a large pot, adding the baking soda. Boil each bagel for about 1 minute on each side, then remove and let drain.

Bake the Bagels

Preheat your oven to 375°F (190°C). Place the boiled bagels on a baking sheet. Brush with olive oil and add your desired toppings. Bake for 20 minutes or until golden brown.

Pro Tips

For extra flavor, consider adding spices or herbs to the dough. These bagels also freeze well
just toast them for a quick meal later!

Serving Suggestions

These protein bagels can be enjoyed in a multitude of ways. For a hearty breakfast, slice one open and spread a generous amount of cream cheese or hummus, and top it with smoked salmon or sliced avocado for an added nutritional boost. Alternatively, you can toast them and add nut butter along with banana slices for a delicious and nutritious snack.

If you're preparing these bagels as meal prep, simply cool them completely after baking, slice them, and store them in an airtight container. They also freeze beautifully! Wrap them individually in plastic wrap and place them in a freezer-friendly bag. You can reheat them in the toaster or oven when you're ready to enjoy.

Flavor Variations

Feel free to experiment with the optional toppings for a unique twist on these bagels. A sprinkle of everything bagel seasoning adds a burst of savory flavor, while sesame or poppy seeds contribute both taste and texture. You could even incorporate dried herbs into the dough itself, such as garlic powder or onion powder, to create a flavorful base before adding toppings.

For a sweeter variant, consider folding in ingredients like cinnamon and raisins or even chocolate chips into the dough. These flavors pair wonderfully with a cream cheese spread or a sweet glaze after baking. Just remember, if you add moist ingredients, like fruit, you may need to reduce the water slightly to maintain the dough's integrity.

Questions About Recipes

→ Can I use whole wheat flour instead?

Yes, you can substitute whole wheat flour. Just be aware that it may alter the texture slightly.

→ How long do these bagels last?

They can be kept in an airtight container for up to a week or frozen for up to three months.

→ Can I use a different type of protein powder?

Absolutely! Just keep in mind the flavor profile; vanilla or unflavored protein powders work best.

→ What if I don’t have instant yeast?

You can use active dry yeast, but you’ll need to activate it in warm water first before adding it to the dry ingredients.